The funori are harvested during spring and summer times, and are right away washed and dried quickly, at high temperature, to preserve their fragrances, aromas and flavors.
Our prefect combination : traditionally, Japanese people savor them in miso soups. For our occidental palates, we suggest that you rinse them generously and soak them 30 sec in salted boiling water before thoroughly rinse them with cold water and dry them.
You can enjoy them simply seasoned with a light dressing, with our Kanisu vinegar for shellfish. You will enjoy their crunchiness, as well as their delicate iodized flavor.